Gongbao Wufu(gong bao wu fu )

Gongbao Wufu

Introduction:

"This is a modified kung pao chicken. There are diced lotus root and Auricularia auricula. Lotus root is sweet and warm in nature. It can invigorate the spleen and appetizer, nourish the blood and the heart. Therefore, it can tonify the five internal organs, and has the effects of digestion, thirst quenching and muscle growth. Auricularia auricula can reduce blood lipid and anti atherosclerosis. The colloid in Auricularia auricula can absorb the dust and impurities left in the human digestive system and discharge them out of the body, so as to play the role of clearing stomach and cleaning intestine. Meat and vegetable match, sweet and sour slightly spicy, very appetizing

Production steps:

Step 1: dice the chicken breast, lotus root and carrot, wash the soaked fungus and tear it into small pieces.
The proportion of various ingredients can be adjusted according to personal taste. Those who like meat can put more diced meat and those who like lotus root can put more diced lotus root. My dosage is half chicken breast, half lotus root, one carrot, five or six medium-sized Auricularia auricula. A handful of peanuts.

Step 2: put a little oil in the pot, add peanuts, deep fry until slightly discolored, remove.

Step 3: continue to use the base oil of fried peanuts, add a little ginger and onion, saute until fragrant, add diced chicken, fry until discolored. Add a little Zanthoxylum powder and soy sauce to taste. When it's ripe, serve it on a plate.

Step 4: heat the pan and add a little oil. Add 2 tbsp Laoganma Douchi chili sauce and stir until fragrant. Add scallion and stir until fragrant. Pour in diced carrot, diced lotus root and Auricularia auricula and stir fry.

Step 5: pour the fried diced chicken into the pot and stir fry together. Add a little salt and chicken essence to taste.

Step 6: add a small amount of starch and water to the sugar and vinegar mixture, slowly pour it into the pot, and quickly stir fry the ingredients in the pot until all the ingredients are evenly wrapped in the sauce. You can turn off the heat!

Materials required:

Chicken breast: moderate

Carrot: right amount

Auricularia auricula: right amount

Peanuts: moderate

Lotus root: right amount

Scallion: right amount

Ginger: right amount

Laoganma chili sauce: right amount

Sugar: right amount

Vinegar sauce: right amount

Note: the ingredients can be changed into other ones according to personal taste, such as Coprinus comatus.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Gong Bao Wu Fu